Instructions

In a heavy-bottomed skillet over medium-low heat, toast walnuts, stirring often, until lightly browned and fragrant, about 10 minutes. Set aside.

Toss lettuce with enough vinaigrette to coat leaves lightly. Arrange on 6 plates. Gently toss berries, avocado slices, and onion in more vinaigrette and divide among plates. Top with walnuts and chèvre.